Pour the lour on a pastry board and break the eggs in the center of it, salt, add oil and 100 ml water, and knead vigorously. The dough must be smooth and elastic. Roll out the dough and cut out some squares of about 10 cm wide, throw them in salted water, and boil for 1 minute. Place them in a bowl of cold water, and drain keeping them straight. For the illing, blend the gorgonzola, then reduce the speed of the blender, and add the ricotta. Season with salt and pepper if needed. Spread the mixture with a spoon or a pastry bag on the pasta squares, and roll them up. Melt the gorgonzola and the butter in a saucepan on low heat. Melt the butter in a frying pan, and fry the cannelloni 1 minute on each side to brown them. Pour onto the bottom of each plate two tablespoons of melted gorgonzola, and then put on this bed three cannelloni per person. Recommended wines: red wine Freisa of Piedmont: strong and delicate notes, round and full taste.